Lallah Rookh Cocktail – Cognac & Rum with Cream and Vanilla
A vintage Cognac-and-Rum cocktail softened with vanilla and cream. The Lallah Rookh blends 19th-century luxury with smooth, dessert-like charm—ideal for slow nights or celebratory toasts.
Inspired by Thomas Moore’s 1817 work Lalla Rookh, this historic drink once symbolized exotic indulgence. Today it remains a rare Cognac-and-Rum classic revived for modern palates.
What You’ll Need
Ingredients
- Cognac – adds warmth and depth.
- Light Rum – brightens with subtle sweetness.
- Simple Syrup – balances acidity and spirit heat.
- Vanilla Extract – introduces aromatic richness.
- Whipped Cream – soft finish and visual elegance.
Equipment
Highball glass, shaker, strainer, bar spoon.
Why You’ll Love It
Rich yet balanced. Vanilla and cream mellow the spirits without hiding them. The contrast between chilled base and airy topping delivers layered texture and aroma.
Substitutions & Variations
- Replace Cognac with Armagnac or Bourbon for depth.
- Swap Light Rum for Dark Rum for heavier molasses tones.
- Try coconut whipped cream for a dairy-free twist.
- Add a dash of chocolate bitters for extra complexity.
Helpful Tips
- Whip cream just to soft peaks so it floats neatly.
- Chill glassware to preserve layering.
- Garnish lightly with grated nutmeg or cocoa powder.
- Ideal as an after-dinner serve or paired with fruit desserts.
Lallah Rookh Recipe
Type of Glass
Highball Glass
Ingredients
- 3/4 oz.
- 1 1/2 oz.
- 1 tsp.
- 1/2 tsp. Vanilla Extract
Directions
- Fill a mixing glass with cracked ice and add the Cognac, Light Rum, Simple Syrup, and Vanilla Extract.
- Shake vigorously until well-chilled.
- Strain into a chilled highball glass.
- Float freshly whipped cream gently over the top.
- Optional: Garnish with a light dusting of grated nutmeg.
A creamy Cognac-and-Rum classic that turns any quiet evening into a moment of quiet decadence.
